Originally published Wednesday, September 28, 2005 at 12:00 AM

Recipe: Artichoke Carpaccio

Drain artichoke hearts and remove from jar. Slice very thinly. Arrange slices, one layer thick, on a serving platter. Chop arugula...

Serves 4

- 1 jar Radici of Tuscany artichoke hearts

- 1 cup fresh arugula leaves

- ¼ cup Mannucci-Droandi DOP Chianti Classico Organic Extra Virgin Olive Oil

- Maletti CK Aged Balsamic Vinegar, to taste

- ¼ cup shaved Parmeggiano Reggiano cheese

- Freshly ground black pepper, to taste

1. Drain artichoke hearts and remove from jar. Slice very thinly. Arrange slices, one layer thick, on a serving platter.

2. Chop arugula in fine strips and spread over artichoke slices, so that first layer is mostly covered. Drizzle olive oil over top, then balsamic vinegar. Sprinkle shaved Parmeggiano and black pepper over the top and serve immediately.

Note: Although this recipe gives specific recommendations for products, any good quality artichoke hearts, olive oil and balsamic vinegar can be used.

From Ritrovo Regional Italian Foods & Wines

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